1 1/2 cups almond flour
4 Tbsp tapioca flour
2 Tbsp coconut flour
1 tsp baking soda
1 1/2 tsp cinnamon powder
1 tsp ginger powder
1/4 tsp salt
1 cup diced apple (1/4 inch cubes)
6 tbsp maple syrup
1/4 cup coconut oil
3/4 cup pumpkin puree
1 tsp vanilla extract
1/2 tsp apple cider vinegar
Preheat the oven to 350 degrees F. Line a muffin tray with muffin liners.
Prepare the topping by mixing together 1/2 cup cubed apple with 1/2 teaspoon cinnamon. Set aside.
In a large bowl, whisk together almond flour, tapioca flour, coconut flour, baking soda, cinnamon, ginger, and salt. Add 1 cup of chopped apples to the mixture. Set aside.
In a separate bowl, whisk together eggs, maple syrup, melted coconut oil, pumpkin puree, vanilla extract, and apple cider vinegar.
Add the wet ingredients to the dry ingredients and mix until well combined. Divide batter evenly between 12 muffin liners.
Sprinkle apple cinnamon topping over each muffin.
Bake for 22-25 minutes, until golden. Allow the muffins to cool fully. Enjoy!